Vegan Beetroot Soup

This soup is so nutritious and especially good during the winter or if you are suffering with a cold/flu, stuffy nose, blocked sinus. It is packed full of vegetables and nourishing to both body and mind!

Add all the vegetables including the seaweed except mushrooms and beetroot and simmer for 20 minutes

Add beetroot and simmer for a further 10 minutes

Add mushrooms and simmer for a further 10 minutes

Add the cannelloni beans

It is ok for the vegetables to still have a bite to them as this soup works well ‘al-dente’

Serve into soup bowls and top with a generous portion of fresh parsley

If you use miso instead of salt, mix 2 tbsp of miso into a dish with 4/5 tbsp of warm water and then drizzle a little into each soup bowl. Individuals can add more later if needed

Add black pepper

Serve with some crusty sourdough bread/croutons or raw crackers to complete this meal.

Recommendations:

Optional: you can add white or sweet potato to make this soup more hearty.
You can use any type of bean that you like instead of cannelloni – butter beans, black beans, chick peas etc.

In this dish we have added Wakame Seaweed however there are many different types of seaweed that you can try and play around with. When you add seaweed, it not only enhances the nutritious elements of the dish, any dish, it adds saltiness so be careful if/when adding additional salt of any type.